Name: Egg Curry - Spicy
Prep time: 30 min
Total time: 30 min
Ingredients: 4 Hard boiled eggs (sliced in 2-3 places without cutting through); 2 cups Cauliflower florets (roughly chopped); 1 no Green chillies (cut into roundels); 1/2 cup Onion (slices lengthwise); 1/4 cup Shallots (finely chopped, Kunjulli); 2 nos Tomatoes (diced); 2 sprigs Curry leaves; Coriander leaves (roughly chopped); 4 tsp Chilly powder; 2 tsp Coriander powder; 1/2 tsp Garam masala; 1/2 tsp Turmeric powder; Salt (As reqd); 1/2 cup Grated coconut

Egg Curry - Spicy

Spicy egg curry in coconut milk

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Prep Time 30 mins

Total Time 30 mins

Cuisine Kerala

Servings people

Ingredients

4 Hard boiled eggs sliced in 2-3 places without cutting through
2 cups Cauliflower florets roughly chopped
1 no Green chillies cut into roundels
1/2 cup Onion slices lengthwise
1/4 cup Shallots finely chopped, Kunjulli
2 nos Tomatoes diced
2 sprigs Curry leaves
Coriander leaves roughly chopped
4 tsp Chilly powder
2 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Turmeric powder
Salt As reqd

Grind to a fine paste:

1/2 cup Grated coconut

Instructions

Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
Add the coarsely ground onion mixture and saute till they change color and nice aroma arises.
Add the tomatoes and cook covered on low flame till the onions become pulpy.
Add the chili powder, coriander powder, garam masala, salt as required and turmeric powder. Saute for a few minutes.
Add the cauliflower and 3 cups of water. Cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
Add the ground coconut and cook covered for five minutes.
Add the eggs and cook covered for a few more minutes.
Add the roughly chopped coriander leaves and remove from fire.
Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.
Serve hot with rice, idli, dosa or roti.
Variation: Add one boiled potato instead of cauliflower.
Happy cooking 🙂